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Tagliatelle Bolognese, a staple of Italian cuisine, has its roots deeply entrenched in the rich culinary history of Italy; the origins of this beloved dish are often associated with the city of Bologna, renowned for its exquisite and hearty cooking. Tagliatelle, the pasta used in this dish, is a traditional type of egg pasta known for its long, flat ribbons, ideally suited to hold onto the rich and meaty Bolognese sauce - in our house, Tagliatelle Bolognese is the ultimate comfort food.

Why Tagliatelle?

Tagliatelle, with its long, flat ribbons, is wider than spaghetti and has more surface area which allows this beautiful pasta to hold and absorb hearty, thicker sauces more effectively. The texture and thickness of tagliatelle provide a better balance with the rich and meaty Bolognese sauce - the pasta is a vehicle for the sauce and tagliatelle ensures an even coating of bolognese with every bite.

Even though there are many adaptations of spaghetti bolognese, spaghetti, with its thinner and round shape, is better suited for lighter, oil- or tomato-based sauces because its shape allows it to intertwine with these more fluid sauces, ensuring a good distribution of flavor. The choice of pasta can really impact the overall experience of a dish, in fact, in Italian cuisine, the pairing of pasta shapes with specific sauces is an art form, reflecting a deep understanding of texture and flavor interactions.

The Base of Bolognese: Tomatoes

For preparing Tagliatelle Bolognese, the choice of tomatoes can greatly influence the flavor and quality of the sauce, and ideally, you want to use high-quality, flavorful tomatoes since they form the base of the Bolognese sauce. In this recipe, we opt for high-quality canned crushed tomatoes as they have a natural sweetness that enhances the dish’s flavor without needing to add extra sugar. However, if you’re looking for an alternative to canned crushed tomatoes, here are some options:

• San Marzano Tomatoes: These are a variety of plum tomatoes, known for their sweet flavor, firm pulp, low seed count, and low acidity, and they are considered by many chefs to be the best tomatoes for making sauces.

• Roma or Plum Tomatoes: If you’re opting for fresh tomatoes, Roma or plum tomatoes are a good choice as they have a meaty texture with fewer seeds and are less watery, making them ideal for a thicker sauce.

• Cherry Tomatoes: While not traditional, cherry tomatoes can also be used for a sweeter and slightly tangy sauce, and they can add a different flavor profile to your Bolognese.

Regardless of the type of tomatoes used, it’s important to cook them down properly to develop a rich, deep flavor that characterizes a classic Bolognese sauce - the slow cooking process allows the tomatoes to break down and meld their flavors with the other ingredients.

Beef: The Heart of the Dish

The meat used in the traditional Bolognese sauce, and what we opt for in this recipe, is ground beef, preferably with a fat content of around 20% which might sound high, but remember – fat equals flavor! If you’re looking to use some other kind of meat, here are some possible options:

• Beef Chuck: For a more textured and flavorful sauce, you can use beef chuck, however, it needs to be ground or finely chopped.
• Mix of Meats: Sometimes, a mix of ground beef, pork, and veal is used for added depth of flavor.